Hot Chicken Curry

• 4 lbs skinless chicken, boned and cubed
• 12 ounces ghee (clarified butter)
• 1/2 lb onion, sliced
• 4 ounces fresh ginger, grated
• 8 garlic cloves, crushed
• 1 pint water
• 2 teaspoons turmeric
• 3 teaspoons salt
• 2 teaspoons garam masala
• 3 teaspoons ground cumin
• 1/2 teaspoon black pepper, ground
• 1 teaspoon hot chili powder
• 10 green cardamoms, open at one end
• 10 cloves
• 4 bay leaves
• 5 inches cinnamon sticks, broken up
• 1/2 pint yogurt

1. Melt the ghee in a large heavy pan, and fry half of the onions till golden.
2. Liquidise the ginger garlic and the rest of the onions with the water.
3. Add the liquid to the pan of fried onions and cook for 10 minutes.
4. Now add all of the spices to the pan and cook for a further 10 minutes.
5. Add the chicken and yogurt, cook slowly till the chicken is very tender.
6. Serve with rice, dhal and a cooling side dish.

chicken, ghee, onion, fresh ginger, garlic, water, turmeric, salt, garam masala, ground cumin, black pepper, hot chili powder, green cardamoms, cloves, bay leaves, cinnamon sticks, yogurt

Taken from www.food.com/recipe/hot-chicken-curry-201336 (may not work)